Wash and soak the millet in water for 2-3 hours.After the said time, drain the water, take the millets along with jackfruit pieces, cardamom, jaggery into mixer. Grind it smooth without adding water
Remove the batter to another vessel. Let it sit for 10 minutes. To this add rice flour and baking soda and whisk well to combine.
Heat a paniyaram pan/Abelskiver pan, keep the flame simmer, add a drop of oil/ghee in each hole of the paniyaram/abelskiver pan, pour batter upto ¾th of each hole.
Add another drop of oil/ghee on each hole, cover and cook for 2-3 minutes. Keep the flame simmer all through.
After 2 or 3 minutes, remove the cover, using a fork and turn each appam/abelskiver to the other side. Cook for another 2-3 minutes. Remove it to another serving bowl. Repeat the same with the rest of the batter.
Serve it warm. Leftovers can be refrigerated. If serving from the fridge, reheat in the microwave for 10 seconds and serve warm to enjoy the juicy flavors